This gloriously simple cake was chosen by Liliana of My Cookbook Addiction for the TWD recipe this week. The cake is supposed to be covered on top with a marmalade glaze, but instead I made some of Dorie's lemon cream for a deliciously tart and rich topping.
[yogurt cake recipe]
[lemon cream recipe at serious eats]
The cake was extremely moist because of the oil added to the batter, which allowed the light citrus flavor of the zest to shine through. The yogurt also adds some moistness and a slight tang.
I actually used kumquats for this, since I'd bought them on a whim the other day and forgot to get a lemon. I love kumquats, but it's not an easy feat to zest them, especially if they're the tiniest bit soft! I managed to eke out around a tablespoon from the whole package. And then, I proceeded to eat so many of the zested kumquats that my lips burned.
Photos of the cake assembly. It's really a very simple cake... whisk the dry ingredients together, then combine the zest and sugar in another bowl. Dump the eggs, yogurt and vanilla into the sugar and whisk to combine, then whisk in the dry, and finally fold in the oil with a spatula.
...then dump that into a waiting loaf pan, bake, and there you have it :)
Even though you are supposed to serve it original side up, I really liked the look of the upside-down cake too ;)
I also finally made the lemon cream recipe that everyone raves about, and it is amazing! It went really well with the cake, too.
I loved the fact that although Dorie's lemon curd recipe has significantly less butter, the lemon "cream" recipe has more tang and less of a buttery flavor!
I read in the P&Q that some people had problems getting the custard up to 180°, but I didn't have a problem with it.
The key to this recipe is adding the butter bit by bit to the warm (140°) custard while the food processor is running to create an emulsion. The silky texture of the finished cream is amazing.
French Yogurt and Marmalade Cake
(Note: I'm omitting the lemon cream, since it was optional, and including the glaze in this info)
125 g all-purpose flour (1 c)
45 g ground almonds (1/2 c)
2 t baking powder
pinch of salt
200 g sugar (1 c)
zest of 1 lemon
125 g plain yogurt (1/2 c) (I used 2% Greek yogurt)
3 large eggs
1/2 t vanilla extract
1/2 c canola or safflower oil
1/2 c lemon marmalade
1 T water
[recipe instructions on Liliana's blog]
Nutrition Facts from NutritionData.com:
per 1/8th of recipe
[click to show or hide]
Fat: 7 g
Saturated Fat: 19 g
Cholesterol: 80 mg
Sodium: 184 mg
Carbohydrates: 32 g
Dietary Fiber: 1 g
Protein: 6 g
Thank you, Liliana, for picking a simple and delicious recipe! You can get the full recipe at her blog. The TWD blogroll is there if you want to see more of these beautiful cakes!
Oh, and Happy St. Patty's Day!!! :)